- #1

foodstarch87

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Hi everyone!

Sorry if I'm not able to work through this problem very much myself... I'm a Food Science student, and I'm trying to read an article about ultrasonic cutting when applied to apple slicing. From the papers they reference, the rapid vibrations on the blade reduce the friction coefficient significantly, but I can't understand why that is the case.

In the end, the friction coefficient is simplified down to μ ≅ 2/π (ζ)

where ζ = (moving velcocity) / (vibrational velocity)

The lower the ratio of the blade velocity to the vibrational velocity, the lower the frictional coefficient. I can't really follow the actual derivation very well, since I've only dealt with friction at the most basic level (like mostly up to F = μN...).

Any help with deconstructing the steps in the article would be highly appreciated! I'll try my best to follow and work through it too! Mostly looking for a basic explanation for what's going on. It just doesn't make intuitive sense to me.

Thanks!

Sorry if I'm not able to work through this problem very much myself... I'm a Food Science student, and I'm trying to read an article about ultrasonic cutting when applied to apple slicing. From the papers they reference, the rapid vibrations on the blade reduce the friction coefficient significantly, but I can't understand why that is the case.

In the end, the friction coefficient is simplified down to μ ≅ 2/π (ζ)

where ζ = (moving velcocity) / (vibrational velocity)

The lower the ratio of the blade velocity to the vibrational velocity, the lower the frictional coefficient. I can't really follow the actual derivation very well, since I've only dealt with friction at the most basic level (like mostly up to F = μN...).

Any help with deconstructing the steps in the article would be highly appreciated! I'll try my best to follow and work through it too! Mostly looking for a basic explanation for what's going on. It just doesn't make intuitive sense to me.

Thanks!

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